Injera I
Ingredients
Directions
Make the batter
Put the flour in a deep bowl. Add the yeast and baking powder, then add water gradually while stirring until you get a smooth batter.
Keep for 3 days at Ethiopian room temperature, stirring every four hours.
Cook the injera
Heat a frying pan (25‑30 cm diameter) and oil it with 2–3 tablespoons of oil.
Pour batter to form a layer at least 1/2 cm thick.
Cover and fry for 2–3 minutes. When the bread starts to lift at the edge and solidifies at the lower side, turn it over. Wet the lower side of the pan with water and oil the inner side before each bread.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Sifted flour
- Forms the bulk of the batter and provides the starch and structure of the bread.
- Quick yeast
- Ferments the batter over days, producing gas bubbles that give injera its open, spongy texture.
- Baking powder
- Adds extra lift so the batter rises and stays light during cooking.
- Oil
- Keeps the pan surface non-stick so the bread releases cleanly.
The step that matters
Fermenting the batter for 3 days. Yeast and naturally present microbes must ferment the batter long enough to produce gas and sourness; stirring every few hours keeps the batter evenly aerated and fermenting. Too short a rest leaves the bread dense and flat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.